Arroz Con Pollo

Daughter, sister, wife, mother, grandmother. I love all of my family to the end of time. Born, raised and lives in Florida.

Columbia Restaurant Recipe

½ teaspoon saffron

4 cups chicken stock

½ cup Spanish extra-virgin olive oil

1 3-pound chicken, cut in quarters (may substitute 4 to 6 boneless chicken breasts)

2 large Spanish onions, chopped into eighths

1 large green pepper, chopped into eighths

2 medium tomatoes, chopped

2 garlic cloves minced

½ tablespoon salt

1 whole bay leaf

2 cups white long-grain rice

¼ cup dry white wine

½ cup small green peas, cooked

2 roasted red peppers, cut into strips

4 white asparagus tips

Note: Ingredients may have been altered from the original.

Directions at columbiarestaurant.com

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